Long time lurker here with a few questions about SOUPS and freezing!

I'm on mobile (RIF), so I can't add a flair :(

Firstly, let me say I LOVE this community. I've gotten so much inspiration from the posts I've seen here and I'm very excited to start weekly meal preps! :)

I'm moving this weekend into a townhouse with a much smaller kitchen and not a lot of counter space. My parents have agreed to let me come over on the weekends to do my meal preps using their kitchen, and I plan on freezing all of my meals in individual portions.

So, I LOVE soups and stews, I can eat them every day, even during hot Arizona summers. My favorite method for freezing individual portions is Ziploc bags! When I'm ready to eat, I just put one in a bowl, heat it up for a few min, then pour it out and enjoy!

Anyways, here are my questions! :)

• How well do creamy soups do when freezing? What about curry soups? Do they separate and get funky? I usually make my soups really brothy, but I'm looking for more variety.

• are there any veggies I should keep out of my soups, like ones that will get too mushy?

• Grains, like rice and quinoa- is it ok to add them into the soup then freeze, or should they be added fresh when I'm ready to eat? I'm wondering if they would soak up too much broth if added prior to freezing.

Thank you for reading!